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Active Time: 730 minutes
Total Time: 740 minutes
Yield: Serves 8-10
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Southern fruits have always been northern luxuries, and the dainty and exotic lychee, cultivated in southern China since 1700 BC, has quite a history. Stories of the extravagant favorite concubine of an emperor of the Tang dynasty (AD 618-906) tell of relays of exhausted horsemen bringing fresh lychees packed in ice from the South to Changan (now Xian), the capital, to indulge her passion for them.
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RECIPE INGREDIENTS
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DIRECTIONS
Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks form. Add the cream and continue beating until the mixture is thick and creamy.
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Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the lychees and ginger into the ice cream mixture and pour into a large (2-qt) flat dish. Cover and freeze. When almost set, take out, beat again, then return to the freezer to set overnight.
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One hour before serving, place the ice cream in the refrigerator to soften a little. Garnish with the orange zest.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8-10
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| Calories: | 357 |
Fat. Total: | 18g |
Carbohydrates, Total: | 50g |
| Cholesterol: | 65mg |
Sodium: | 42mg |
Protein: | 2g |
| Fiber: | 0g |
% Cal. from Fat: | 45% |
Fat, Saturated: | 0g |
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